Pear Tart with Cottage Cheese and Vanilla

Baking and Desserts | Circassian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

When served cold, its flavor is more pronounced than when served hot.

Ingredients

Wheat Flour - 8.8 oz
Butter - 4.4 oz
Chicken Egg - 2 pieces
Cottage cheese - 8.8 oz
Fine white sugar - 1.1 oz
Raw cane sugar - 2.8 oz
Cream 22% - 2 fl oz
Meyer Lemon Juice - 2 spoons
Bartlett Pear - 2 pieces
Vanilla Pod - 1 piece

Step by Step guide

Step 1

For the shortcrust pastry, mix the flour and cold, cubed butter using your hands until you achieve a crumbly texture. In a bowl, lightly beat 1 egg with 1 tablespoon of water and add it to the dough. Knead the mixture until it becomes crumbly, then shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to 1 hour.

Step 2

Cut the vanilla pod in half and use the tip of a knife to scrape out the aromatic black seeds. Place the pod in the sugar bowl and set the seeds aside. In a deep bowl, combine cottage cheese of any fat content, cream, 30 grams of regular sugar, 30 grams of brown sugar, lemon juice, and the vanilla seeds. If necessary, pass the cottage cheese through a sieve beforehand. Beat in 1 egg, mix well again, and refrigerate.

Step 3

Remove the dough from the refrigerator and roll it out on a floured surface into a circle with a diameter of 25 cm. Carefully wrap the dough around a rolling pin and transfer it to a baking dish. Press the dough evenly against the bottom and sides of the dish. Roll the pin over the edges to trim off any excess dough. Prick the dough all over with a fork. Place a sheet of foil over the dough, fill the foil with baking beans, and bake in an oven preheated to 320°F for 15 minutes. Remove, let cool, and take off the foil with the beans.

Step 4

Combine 100 ml of water and 50 grams of cane sugar in a saucepan, place over medium heat, and cook until the sugar dissolves. Wash the pears, quarter them, peel, and remove the cores, then drizzle with lemon juice. Place the pears in the syrup and cook over medium heat for about 10 minutes until tender, but not mushy. Remove the pears with a slotted spoon and arrange them on the baked cake in a pattern resembling daisy petals. Take the cheese cream out of the refrigerator and pour it over the cake, avoiding the pears; they should remain visible like islands on the surface of the cheese sea.

Step 5

Place the tart in an oven preheated to 320°F and bake for 30–40 minutes until golden. Remove it, let it cool overnight in the refrigerator, and serve.